Broccoli Fried Rice with Edamame and Peas

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4.75 from 4 votes

Broccoli Fried Rice with Edamame and Peas

Full of green veggies, this easy broccoli fried rice also has edamame and peas. It's made with brown rice.

Prep Time5

Cook Time15

Total Time20

Course: Main Dishes

Cuisine: Asian

Servings:

Author: Paige Adams

Ingredients

For sauce

3 tablespoons low-sodium soy sauce
1 teaspoon granulated sugar
2 garlic cloves, minced
1 tablespoon minced ginger
1 tablespoon toasted sesame oil
2 tablespoons rice vinegar

For vegetables

1 tablespoon vegetable oil
2 cups small to medium broccoli florets
1 cup frozen shelled edamame, thawed
1 cup frozen peas, thawed
4 scallions, sliced into 1-inch pieces
Pinch of salt and black pepper

For eggs

1 tablespoon vegetable oil
2 eggs, lightly beaten
Pinch of salt and black pepper

For rice

2 cups cooked brown rice

Instructions

For the sauce, whisk together the soy sauce, sugar, garlic, ginger, sesame oil and rice vinegar.
Heat 1 tablespoon vegetable oil in a large non-stick skillet or cast iron skillet over medium high heat.
Stir the broccoli, edamame, peas and scallions into the oil. Then let them cook undisturbed (without stirring) for 4-5 minutes, until they are lightly charred in spots on one side. Then stir and sauté for another 2 minutes until the broccoli is crisp tender, seasoning with a pinch of salt and pepper. Transfer the veggies to a bowl.
Heat 1 tablespoon vegetable oil in the skillet over low heat. Pour in the eggs and a pinch of salt and pepper. Stir the eggs until curds just form.
Increase the heat to medium. Stir in the rice and the soy sauce mixture. Spread the rice across the bottom of the pan and let it cook without stirring for 4-5 minutes. This allows the rice to crisp a little on the grains touching the pan.
Stir the broccoli, edamame, peas and scallions back into the rice. Give it a few minutes to warm.

Notes

Use day old cooked rice for the recipe.

To make vegan fried rice, leave out the eggs or use a plant-based substitute.

If you need the recipe to be gluten free, use tamari or coconut aminos instead of soy sauce.

You can add a protein such as tofu, chicken or shrimp. Sauté the protein first and set it aside. Then wipe out the skillet and continue with cooking the vegetables and the rest of the steps. Then stir the protein back into the rice with the broccoli, edamame and peas.

Store leftovers in an airtight container in the refrigerator up to 4 days. Warm them in the microwave or eat them cold. Do not freeze leftovers.

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